Olive Magazine
mushroom soup

Mushroom soup with sourdough croutons and gremolata

Published: March 10, 2017 at 11:17 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Make your mushroom soup even better by topping if off with chunky pieces of baked sourdough bread drizzled in olive oil and a fresh mix of parsley, garlic and lemon zest for the perfect gremolata

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Make this mushroom soup with sourdough croutons, then check out our mushroom soup with pickled mushrooms.

Ingredients

  • a large slice sourdough bread
  • 
olive oil
  • a handful parsley, chopped
  • 1/2 clove garlic

  • 1 lemon
  • 1 tub/tin mushroom soup

Method

  • STEP 1

    Tear a large piece of sourdough into chunks. Toss with olive oil then bake in a 200C/fan 180C/gas 6 oven until golden and crisp.

  • STEP 2

    Chop a handful of parsley and 1/2 clove of garlic then toss with the zest from the lemon and season.

  • STEP 3

    Top hot mushroom soup with the croutons then sprinkle over the gremolata mix.

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